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Pea Pesto Crostini

I don’t keep a lot in my freezer, but one thing you’ll always find there is a package of frozen peas. They’re sweet, they have a lovely green color, and when puréed they can satisfy a craving for a starchy food. If you’re not a big fan of peas, at least give this a try. I think it’s going to be your new favorite thing. I can’t resist eating it straight out of the bowl!

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Preparation

For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add 1/3 cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan over medium-high.

Brush both sides of each of the bread slices with the remaining 1/3 cup olive oil and grill until golden, 1 to 2 minutes. Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves and serve.

cook’s note

Day-old bread works best here because it stands up to the pea purée and isn’t too soft in the center. If you don’t have any on hand, you can dry out fresh bread by putting the slices in a 300°F oven until slightly crisp, about 5 minutes.

Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.